Who knew that pumpkin was gingerbread’s best friend? The pureed squash adds depth of flavor and moistness to this cake, and is a perfect foil to the spicy kick of two tablespoons of ground ginger in this recipe. Slather the top with a little lemon icing and what seems like a casual snack becomes the star of the dessert table. The pumpkin helps keep leftovers moist for days. In fact, the flavors will only continue to develop for three or four days, so wrap it up tight and enjoy!
|1 1/2 cups unbleached all-purpose flour||1/2 cup unsalted butter, softened|
|1/2 teaspoon baking soda||1/2 cup dark brown sugar|
|2 tablespoons ground ginger||1 cup molasses|
|1 teaspoon ground cinnamon||2 eggs|
|1/4 teaspoon ground cloves||1 cup solid pack pumpkin|
|1/4 teaspoon ground cardamom||1/2 cup buttermilk|
|1/2 teaspoon salt|
Preheat the oven to 350°F and lightly butter a 9-inch loaf tin or an 8-inch round cake pan. Put the dry ingredients in a medium bowl and whisk to combine.
In a large bowl, cream the butter and sugar until fluffy using an electric mixer. Then add the eggs and molasses. Mix to combine, then stir in the buttermilk. The mixture will appear loose and not emulsified, but that’s okay.
Add the dry ingredients and stir until no flour streaks show. Turn the batter into the prepared pan and bake 40 to 50 minutes for a loaf tin, or 30 to 35 minutes for a round cake pan, until a tester inserted in the center comes out with a few crumbs clinging to it. Cool in the pan for 15 minutes, then remove the gingerbread from the pan and cool completely on a wire rack.
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